Caramel Corn Puffs

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great caramel corn recipe but without the hulls of popcorn.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: snack ·

Ingredients

2 packages Puffcorn (I’ve seen Old Dutch & Frito Lay brands)
1 cup butter
1 1/4 cups brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda

Method

Preheat oven to 250 °.

Combine butter, brown sugar, and light corn syrup in a 2 quart saucepan; cook on medium heat until mixture has melted (I let it come to a boil and let it boil for about 2 minutes). Remove from the heat and stir in the baking soda. This will cause the mixture to foam, so be sure your pan is large enough.

Pour Puffcorn into a large roaster pan (sometimes I add a can of honey roasted peanuts with it). Pour caramel mixture over the Puffcorn and stir until mixed.

Place in preheated oven for 45 minutes, stirring at least every 10 to 15 minutes.

Remove from oven, pour on wax paper and break apart. Let cool. (Actually, you might want to let it cool before you break it apart…ouch)

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